Crafting a Very Cherry and Sustainable Experience

When Katelyn Sharpe, the farmer at Abbey Road Farm, told the team at its sister restaurant, 82 Acres, it was going to be a great cherry year with more than 300 pounds of Rainier and maraschino cherries, Executive Chef Will Preisch rose to the challenge of finding ways to use every part of the cherry in the kitchen.

For example, cherry leaves infused in dairy created a unique almond, nutty, and floral flavor that inspired both a seasonal dessert and a cocktail.

“I think there is a lot of room for ingredients and techniques to be shared between the bar and the kitchen,” said Preisch “Also, beneath the surface, a lot of ingredients have other edible, less commonly used parts.”

The Cherry Leaf Semifreddo, top photo by Heather Amistad, was rolled in pistachio crumble and served with a pistachio-white chocolate cookie. It's finished with a compote of maraschino and Rainier cherries, and a unique syrup crafted from the cherry pits, offering a vanilla-like flavor…